Food flavors SH

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Q&A
Food flavors SH
1. What is the benefit of replacing butter fat with red palm oil olein (RPOL) in chocolate?
Red palm oil olein replaced in chocolate spread can increase the spread 's nutritive value.

2. What is the functions of vanilla?
  • Chocolate. The marriage of vanilla and chocolate has been a successful one dating back to the 1500s when Montezuma welcomed Cortes to Mexico with a vanilla-cocoa beverage. Vanilla softens or rounds out harsh, bitter notes in most chocolate applications such as ice creams, cakes and syrups. In confections such as chocolate bars, powdered vanillin is used most often.
  • Fruits/sweet flavors. Vanilla is often used to enhance fruit flavors in many dairy and beverage applications. It rounds out many fruit flavors and takes off some of the tart edges. It is generally used as a background note in a variety of sweet and fruit flavors to round out the flavor profile.
  • Sweetness. "Vanilla enhances the sweetness perception of foods, especially in bakery products," explains Jean Kuster, product manager-dairy, Beck Flavors, St. Louis. "If you had a product with and without vanilla, most people would perceive the one with added vanilla as sweeter. If you are designing reduced calorie products and are cutting back on sugar in order to achieve that goal, you might be able to add a little bit more vanilla to enhance the sweetness perception."